My apologies for the thread derailment, to get back to the original topic, my newb 2 cents is that I did my first ever hot smoke of bacon and I don't really plan on going back to cold. I found that it got more smoke flavor in in the same amount of time, the bacon is easier to slice (I just have a kitchen knife), and the fat rendered out much better when cooking, leading to the sort of crispy bacon I expect from store-bought. Cold-smoked bacon tends to be a little chewy, at least when I've messed with it.
I never tried "Hot Smoked" Bacon, but what you say about it is also true about the Bacon I make, and I Smoke mine at Smoker Temps between 100° and 130°. Gets Great color & Flavor in less time, yet doesn't render any fat during smoking.
Bear